Roll out potato dough with carrot-mushroom stuffing

Description

The loaf turns out very tasty, soft inside and crispy outside. With fragrant carrot-mushroom stuffing and a hint of ginger.

Ingredients

Cooking

Cook the mushrooms. Peeled potatoes boiled in salted water.

Carrots three on a coarse grater.

Cooked mushrooms cut into small cubes and together with the carrot fry in a pan with vegetable oil.

Add the soy sauce, grated ginger and a little stew until the liquid evaporates. Constantly interfere. Turn off the heat.

Prepared with boiled potatoes drain off water (do not pour - it will need) and mash into a puree.

Add salt, pepper, flour, a little water from the potatoes,

and knead a soft dough.

Roll out to fairly thin sheet of rectangular shape.

The extra cut that the rectangle was smooth.

Spread on the dough with a thin layer of the filling, leaving 1 inch at the sides and the edge.

Tightly rolled into a log and press lightly. Put the strudel on the baking tray lined food paper.

Pour 1 tablespoon of vegetable oil into the Cup. Add turmeric, stir and

lubricated with a brush across the surface of the roll.

Put the roll in a preheated 180C oven for 15-20 minutes. Take it out and cut into serving pieces.

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